Pork Tenderloin Wellington

Ross in Ventura · February 17

If it wasn't for my lovely wife Jackie I would have had a very rough time finishing this meal

Jackie cutting up the Kale for the Vegetable. I had cleaned the silver from the tenderloin and cut it in half, ran the dried apple rings in the food processor and cut the tenderloin in half I asked Jackie if she would help me with the prosciutto then she put the hole thing together wile I fired up the Egg

Prosciutto on the parchment paper and Jackie putting the dried apple in-between the two half's of tenderloin

Rolled in the Puff Pastry

On the Egg indirect @ 400* for 35-min.

Served with red potatoes and Kale and a wonderful meal it was

Recipe: http://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe/index.html

Thanks for looking

Ross

shtgunal3 · February 17

Ross, it does look good. Wish I had a slice . ;)

Chubbs · February 17

Wow nice cook Ross! Looks great

SteveWPBFL · February 17

Nice. I feel inspired, have some p.t.s in the freezer!

Central_Bama_Egger · February 17

Love the cook!! Very tasty lookin

JRWhitee · February 17

Looks real good - Bookmarked for a future cook. Thanks.

SoCal_Griller · February 17

Great cook! Thanks for the link to the recipe.

Solson005 · February 17

Looks like a good meal! Nicely done =D>

BENTE · February 17

ross you always make some of the best looking food!! maybe one of these days you and i will cross paths!!

but do you always leave your front door open? i mean i know the weather is great there, however if i was a insect i would start hanging around your house. with all the good food and a open door policy would be to much for me to pass up

=))

hope you and jackie are well

Skiddymarker · February 17

Great concept, first time I've seen it on this forum.

Wonderful looking meal, thanks for sharing.

apphunter · February 17

i guess we watched the same episode of good eats. how was it? I have been thinking of doing this dish but I keep thinking it would benefit from a sweet fruit sauce or do the apples take care of it.

henapple · February 18

Really nice...

SeeingSpots · February 18

Yeah, that was a Good Eats re-run recently. Looks really good. I also am inspired with that. PTs in the fridge to thaw now.

:)

SaltySam · February 18

If I could high five you, I would. Nice, nice work!

SmokinDAWG82 · February 18

Looks great, bookmarked

jbates67 · February 18

I need to try this soon. Looks fantastic, nice job.

SWATSgt · February 19

For those of you that have tried this I have a question for you. I made it today for supper and had an issue. I had to use a smaller pork loin from Food Lion because they were out of the bigger, nicer versions. I had no issues preparing and baking it but after it was done I let it rest about 11-12 minutes and when I started to cut it a clear liquid ran out of it. I could tell it was all juice from the pork and it was clear but there was a ton of it. There was so much I had to hold it up and about 1/4 cup poured out and the meat was still extreamely moist. Any ideas on what went wrong? It tasted great but the bottom of the pastry crust was very wet on the inside. The outside was nice and golden brown with a crunch to it, but the inside was still almost dripping wet.

Any one have any idea what happened?

GrannyX4 · February 19

I made it but I seared the meat first before wrapping. It was moist but nothing like you described. ;;)

Ross in Ventura · February 19

Thanks to all of you

Ross

hartofatiger · February 19

Wow! I've never seen the tenderloin wrapped in a pastry. Can't wait to give it a try. Thanks for sharing!

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Pork Tenderloin Wellington

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